Oxtail Stew

Mmmmmm mmmmm mmmm, oxtail stew. When done right this delicious stew will fill your entire home with an amazing aroma. Double the recipe and make it a large stockpot to feed several people or make in a slow cooker for an easy lunch. Prep this dish the day before you want to enjoy it. The ingredients below are for the marinade.


Ingredients for marinade:

2 lbs of oxtail meat
6 chopped green onions
1 chopped white onion
1/4 cup Worcestershire sauce
5 twigs of thyme
3 crushed garlic cloves
1 tbs rice wine vinegar
1 tsp of allspice (AKA pimento)
salt and pepper to taste
1-inch piece of minced garlic

Other ingredients:

1 Tbs browning sauce
1 cup of water
2 cups of beef broth
1 minced garlic clove

After you have thoroughly cleaned your oxtails, combine them with all the marinade ingredients in a large bowl. let the meat marinate overnight or 24 hours if you can wait that long. When you are ready to make your stew, warm browning sauce, and garlic clove in a stockpot for 2 minutes on medium heat. Stir constantly do not burn garlic or browning sauce!  This step is vital and if you do burn it, throw it away and start over!  If not your stew will be bitter and not good. After the two minutes add in the oxtails only, not the rest of the marinade. Save the marinade for later. Stir your oxtails around in the browning sauce until they are fully covered like this

Sear oxtails for five minutes being careful not to burn the sauce. Now add in beef broth, water and another clove of garlic for good measure. Take this time to remove any sauce or participles that may have stuck to  the bottom of the pan


Now it’s time to add the marinade that you saved from earlier. Lower the heat to a low simmer, cover your stew and let simmer for 2 1/2 hours stirring occasionally. Check for tenderness, when the meat softens your stew is ready. Serve over rice and enjoy. Comment below if you prefer rice or some sort bread with your stew.

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